INGREDIENTS

INSTRUCTIONS

Preparation of the Ravioli Filling:  Heat the olive oil in a heavy
saute pan, add the arugula and allow it  to wilt over high heat. Add
garlic puree, Chanterelles and season.  Once wilted, add Parmigiano and
remove from heat. Chill over ice.  Puree mixture in a blender until
smooth. Roll out pasta dough as thin  as possible and assemble ravioli.
Using a 1 1/2-inch cookie cutter,  cut out 50 rounds of pasta dough.
Place 1 tablespoon of filling in  center of round, brush edges with
water and top with another round.  Press edges together, squeezing out
excess air. Set aside on a sheet  pan. Repeat process until all the
dough has been used.  Before serving, blanch ravioli in simmering water
for forty-five  seconds or until pasta is cooked.  Preparation of the
Garnish:  Saute the Chanterelles in olive oil, add the arugula, season
and  wilt. Keep warm.  Presentation  Place the wilted arugula and
Chanterelles in the middle of a deep  bowl and crown with the ravioli,
which have been warmed in the brown  chicken sauce. Add shavings of
cheese and serve hot.  Yield: 50 ravioli  Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9332 - ALESSANDRO STRATTA  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 294.3mg
Potassium: 84.8mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: <1g
Protein: 1.4g